Butternut Squash Mac and Cheese (dairy-free, vegan, gluten-free)

Mac-n-cheese is something we ate on holidays, as well as throughout the year when I was growing up. This butternut squash mac and cheese is based on my Butternut Squash Lasagna, which we love, and is not only vegetarian, but vegan as well. If you don’t want to use butternut, I think it would also work with pumpkin, but I haven’t tried it yet myself.

Butternut Squash Mac and Cheese

dairy-free, vegan, gluten-free, grain-free option

Add to blender or food processor:
2 packed cups of cooked butternut (I cook whole butternut in the oven at 400 degrees for about an hour. No need to cut or poke them. Remove the skin and seeds after they’ve cooled.)

Optional: For grain-free use zucchini noodles:

Steam the zucchini before adding the sauce. The zucchini will shrink down a lot, so you will probably only need half of the sauce. Add zucchini coated in sauce to your baking dish. Bake at 350 for about 20 minutes.

Comments

Oh my crazy goodness does this look good! I’m hosting a Christmas party next week and I think the butternut squash soup I planned to make just got bumped off the list for this! I might just have to do a trial run of it tonight for dinner!

I turned this into a casserole by adding sausage and veggies. It was great!

I recently had to go dairy free in addition to already being gluten free and refined sugar free. The transition has been pretty easy thanks to all the tips I already knew from reading your book and blog. Thank you!

This is a yummy recipe thanks for sharing. It’s really creamy and has other good mac n cheese qualities like the color and sound of mac n cheese. Next time I cook this I want to up the seasoning quantity. The butternut squash has a sweetness to it that is a perfect subtle flavor but I prefer something a little more savory.